Raspberry Almond Torte
This torte has a densely sweet and satisfying almond meal base, and is covered with a thickened berry topping. Bonus: this revised version has been made much easier than the original!
Servings 6 -8 people
Ingredients
Raspberry topping (see note for shortcut, I usually use the shortcut!)
- ½ tbsp arrowroot powder
- 1 ½ tbsp freshly squeezed lemon juice
- 1 1/3 - 1 1/2 cups frozen raspberries or fresh
- 3 tbsp unrefined sugar
- Couple pinches sea salt
- 1/2 cup sliced fresh strawberries or whole fresh raspberries optional, see note
Torte Base:
- 1 ½ cups almond meal
- 2/3 cup oat flour
- 2 tbsp ground chia seed (not whole seed)
- 1 1/2 tsp fresh lemon zest
- ¼ tsp sea salt (rounded)
- 1/3 - 1/2 cup pure maple syrup
- 1 - 1 1/2 tbsp non-dairy milk if using less maple syrup, see note
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract
Instructions
- If preparing the topping (see note for shortcut): In a small bowl, stir together the arrowroot and lemon juice. In a small saucepan over medium heat, combine raspberries, arrowroot mixture, sugar and salt. Cook until mixture starts to slowly bubble and thicken, stirring frequently. Once thickened, turn off heat.
- Base: Preheat oven to 350 degrees. Prepare a small cake pan (or small pie plate) with a couple of strips of parchment paper. In a bowl, combine almond meal, oat flour, chia, lemon zest, and salt and stir through. Add maple syrup, milk, and extracts and work through the dry ingredients until you have a soft dough-like consistency. Transfer mixture to the pan and lightly press in and even out. Top with the jam or prepared raspberry mixture. Bake for 25 minutes, then transfer to a cooling rack to cool completely. Slice into wedges, and serve.
Notes
Shortcut note: Skip the raspberry prep and sub a jam of choice for the topping! I often make this with an organic raspberry jam. Usually 3/4 cup will do, you can use up to a cup if a reduced-sugar jam (so not too sweet).
Berries Note: When berries are in season, it’s nice to add a layer of sliced strawberries or whole fresh raspberries on top of the torte. You can add the strawberries under the jam or on top.
Milk/Maple Syrup Note: If you prefer to use a little less maple syrup, you can use 1/3 cup, and then use 1 - 1 1/2 tbsp of milk to make up the liquid difference to bring the base together.
Serving Idea: Serve with a dollop of vanilla non-dairy yogurt or non-dairy ice cream.